• 1 12 oz. bottle of beer
• 8 oz. shredded sharp cheddar cheese
• 4 oz shredded colby jack cheese

• 2 Tbsp flour
• 2 Tbsp garlic and herb spices

1. In saucepan or fondue pot, bring beer to a boil.
2. In a small bowl, toss together all other ingredients.
3. Add cheese mixture to boiling beer a few spoonfuls at a time.

• 2 medium eggplants
• 4 Tbsp olive oil
• 2 tsp truffle salt

• 1 tsp garlic powder
• pepper to taste

1. Preheat oven to 400.
2. Using a fork, poke holes in eggplant in multiple places.
3. Bake for 45 minutes or until eggplant is tender.
4. Let cool, slice eggplant in half and scoop innards into a bowl.
5. Stir in remaining ingredients. Stir until smooth.

Dough:

• 4 1/2 cups all-purpose flour
• 3 tsp salt
• 2 sticks cold unsalted butter, cut into small cubes
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar

Filling:

• 2 Tbsp olive oil
• 3 cloves of garlic, finely minced
• 1 large summer squash, cubed
• 1 small zucchini, cubed
• 2 large scallions, sliced
• 3 radishes, minced
• 1 tsp cumin
• 1/4 tsp nutmeg
• salt and pepper to taste
• 1 egg

For Dough:

1. Add flour and salt in large bowl. Slowly add butter cubes and use your fingertips to blend together until batter looks like dried oatmeal. Don\'t worry about a few small lumps.
2. Beat together the last of the ingredients in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
3. Turn out mixture onto a lightly floured surface and then knead gently just enough to combine dough.
4. Form dough into two flat rectangles and chill, wrapped in plastic wrap for at least 1 hour.

For Filling:

1. Heat oil in large skillet over medium heat. Add garlic and saute for 2 minutes.
2. Add squash and zucchini and heat for about 5 minutes or until they begin to feel tender.
3. Add radishes and spices and cook for 1 more minute.
4. Remove from heat.

To Assemble Empanadas:

1. Preheat oven to 425.
2. Combine egg with 1 tsp water.
3. When dough is ready, remove from fridge and roll out. Use a circular cutter, such as a bowl, to cut out the dough.
4. Spoon a small amount of mixture into each circle. (Do not overfill)
5. To help seal the empanadas you can use a fork to close the dough and/or use a small amount of water at the seal to help hold the two pieces together.
6. Aerate the top with a fork and brush with egg wash.
7. Bake for 8 minutes on each side or until golden brown.

• 1 cup uncooked jasmine rice
• 1 lbs asparagus
• 1 jar marinated artichoke hearts, drained
• 1 medium red bell pepper, sliced
• 1 clove garlic, minced

• 2 tsp lemon juice
• 3 Tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 4 oz feta cheese, crumbled

1. Preheat oven to 425
2. Cook rice according to package directions
3. Cut asparagus into 1-2 inch pieces. Mix with artichokes, red pepper, garlic, lemon juice, oil and pepper.
4. Pour mixture into light greased baking dish. Bake, uncovered, for 15 minutes.
5. Once removed from oven mix with tomatoes and olives.
6. Serve mixture over rice using cheese as a garnish.